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Garlic Bread Shrimp Grilled Cheese

Garlic bread shrimp grilled cheese packs tender shrimp, mozzarella, and sharp cheddar between sourdough slices coated with parsley garlic butter. Cook the sandwiches in a skillet until the bread is golden brown and the cheese is melted.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 743
Ingredients Equipment Method Notes

Ingredients
  

For the shrimp
  • 1 lb shrimp medium, peeled and deveined
  • 1 tbsp olive oil
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
For the garlic butter
  • 4 tbsp unsalted butter softened
  • 2 cloves garlic minced
  • 1 tbsp fresh parsley chopped
For the sandwiches
  • 8 sourdough bread slices
  • 8 oz low-moisture mozzarella cheese shredded
  • 4 oz sharp cheddar cheese shredded

Equipment

  • 1 12-inch skillet

Method
 

Cook the shrimp
  1. Pat the shrimp dry.
  2. Toss the shrimp with the salt and pepper.
  3. Heat the olive oil in a 12-inch skillet over medium-high heat, add the shrimp in a single layer, and cook for 3 to 4 minutes, turning once, until opaque and 145°F in the thickest part.
  4. Transfer the shrimp to a cutting board and chop into bite-size pieces.
  5. Carefully wipe the skillet clean.
Make the garlic butter
  1. Stir the softened butter, garlic, and parsley together in a small bowl.
Assemble and cook the sandwiches
  1. Mix the mozzarella and cheddar together.
  2. Spread the garlic butter on one side of each bread slice.
  3. Place four bread slices buttered-side down and divide half the cheese among them; top with the shrimp and the remaining cheese, then close with the other bread slices, buttered-side up.
  4. Cook two sandwiches at a time in the skillet over medium-low heat for 3 to 4 minutes per side, until the bread is golden brown and the cheese is melted; repeat with the remaining sandwiches.

Notes

For the best texture, cook the shrimp just until opaque and 145°F in the thickest part. Refrigerate leftovers in an airtight container for up to 2 days; freezing is not recommended because the bread and cheese can become soggy. Use gluten-free bread for a gluten-free swap.